If the radicchio salad is fried in small bundles on the grill, then it the bitter taste is slightly softened, leaving a pleasant spicy aftertaste with a delicious haze aroma. At the same time, radicchio will preserve its freshness and juiciness inside. Serve it with grilled fries. shrimp and pour fragrant sweet-tart French dressing with the addition of honey and balsamic vinegar. Sprinkle on top parsley leaves for a more refreshing taste.
Recipe author – Valerie Bertinelli – American actress
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 large shrimp, peeled from shell and intestinal vein
- 1 head of radicchio salad, divided into 8 parts
- Half a small shallot, finely chopped
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp. l balsamic vinegar
- 1/4 Art. fresh parsley leaves
Recipes with similar ingredients: shrimp, radicchio, balsamic vinegar, Dijon mustard, honey
Recipe preparation:
- Lighten the grill to moderate heat.
- In a medium-sized bowl, whisk shallots, Dijon mustard, honey and balsamic vinegar. Slowly pour 3 tbsp. l whipping olive oil to form an emulsion. Add 1/4 tsp salt and a little pepper.
- Lubricate radicchio on both sides with olive oil and lightly season with salt and pepper. Grill until lightly charred, turning over once, about 8 minutes.
- Meanwhile, mix the shrimp with a little olive oil and sprinkle 1/4 tsp. salt and a little black pepper. Grill, turning over once, until cooked, about 3 minutes on each side.
- Arrange the radicchio and shrimp in small plates, pour vinaigrette dressing and sprinkle with parsley leaves. Serve the dish warm or room temperature.
